Menu to Taste

Grand Hôtel du Lion d'Or

Modern French, Fine Dining · Romorantin-Lanthenay · Michelin One Star · Chef Didier Clément

Holding one Michelin star, chef Didier Clément directs the restaurant at Grand Hôtel du Lion d'Or in Romorantin-Lanthenay. The kitchen prepares modern French gastronomy rooted in local Sologne flora and historical seasonings. Set within a 1774 Renaissance mansion, menu items include a millefeuille of ceps.

69 rue Georges Clémenceau, 41200 Romorantin-Lanthenay, Romorantin-Lanthenay

  • 1 Michelin Star

Menu

Dishes

  • Sologne style white asparagus — This recipe is served as three separate dishes: white asparagus jelly with french parsley topped with white asparagus ice cream; raw asparagus cut extremely thin and served in almond milk infused with a few drops of orange and lemongrass; and lukewarm asparagus served with a light pea sabayon and sprinkled with bacon powder.
  • Mushroom Napoleon with "Cooking Tobacco” — Our cooking tobacco is made from various types of mushrooms found while strolling in the forest, dried above the hearth, and ground into powder. This blend consists of a dozen or so mushroom varieties and is created like a blend of spices.
  • Breton Jumbo Shrimp with Seeds of Paradise — Features "seeds of paradise," a medieval spice with a subtle peppery taste and hint of aniseed, rediscovered and reintroduced into French cuisine. The dish was awarded a perfect score (20/20) by Christian Millau.
  • "Bazar" Bar — Made to be paired with Didier Dagueneau's Astéroïde wine. Consists of line-caught sea bass from Brittany, prepared with fennel, celery stalks, and smooth, sweet lemon confit. Served with a reduced bass fumet emulsified with olive oil, using fish gelatin as a natural thickener.
  • “Babylon” style stuffed pigeon — The bard is transformed into stuffing with spices and a hint of garlic, slid between the skin and the meat to protect and flavor the pigeon during cooking. Inspired by ancient Babylonian recipes.
  • Hare Leg in Cocoa Stew — A modern version of "lièvre à la royale" recreating complex flavors without heaviness. A cocoa leaf is added to the stew, and the sauce (containing hare blood) is thickened with cocoa for a tangy and velvety taste.
  • Caramelized Brioche with Angelica — A childhood dessert featuring dazzling umbellifer angelica, prepared as a gourmet version of French toast or baba, soaked in syrup. Served with angelica sorbet, recreating its fresh and lively fragrance.
  • Elderberry Blancmange with Wild Strawberries, Dulce de Leche — Features wild elderberry, harvested in May, with stalks removed for a fruity flavor. The berries marinate in a syrup for several months. This gourmet dessert is served with dulce de leche.

The Experience

A formal room in a historic setting and with garden or terrace dining. The meal is structured around a tasting menu and à la carte dining. A good fit for a romantic evening.

  • Occasion: Romantic
  • Atmosphere: Formal
  • Format: Tasting menu, À la carte
  • Setting: Historic, Garden / terrace

Phone: +33 (0)2 54 94 15 01

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